Dill--2 heads to a quart
Garlic cloves--2 to a quart
1 cup pickling salt
3 quarts water
1 quart white vinegar
Pack whole cucumbers, 1 head of dill & garlic in quart jars. Put 2nd
head of dill on top.
Bring water, salt & vinegar to a boil. Pour over pickles in jars,
wipe rims & seal.
Use only dill that has formed heads but not dry. Do not use soft
Fill nearly to brim. Store in cool dark place for a couple of weeks